Mango Raita Food

MANGO RAITA

Mango Raita image

This sauce is wonderful with any East Indian meal. If you have lovely hot curry it helps put out the fire. You may also substitute an apple or a peach for the mango

Provided by Bergy

Categories Fruit

Time 5m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

1 ripe mango
1 cup low-fat plain yogurt
1 teaspoon garam masala
lite olive oil

Steps:

Peel the Mango and dice into 1/2 inch cubes (work over a bowl so you do not lose any juice).
Stir in Yogurt.
Transfer to a serving bowl, sprinkle with the Garam Masala and a very few drops of oil.
Serve.

MANGO TOMATO RAITA

Mango Tomato Raita image

Provided by Food Network

Yield Makes 2 cups

Number Of Ingredients 8

Ingredients

2 ripe mangoes (about 12 ounces each)
3 ripe plum tomatoes, seeded and cut into 1/4-inch dice
1/4 cup finely chopped red onion
1 teaspoon finely chopped jalapeno chili (seeds and ribs removed)
2 cups nonfat plain yogurt
1/2 teaspoon sweet garam masala (store-bought or homemade)
Salt, to taste
2 tablespoons chopped fresh cilantro leaves

Steps:

Peel the mangoes and cut the flesh off the pit, cut flesh into 1/4-inch dice. Place in a bowl with the tomatoes, onion and jalapeno and gently mix.
In a separate bowl, mix the yogurt and garam masala. Fold the yogurt into the fruit, season with the salt, and gently fold in the cilantro.
Cover and refrigerate at least 1 hour, but no longer than 2. Stir well before serving.

MANGO RAITA

Mango Raita image

Categories Condiment/Spread Sauce Dairy Fruit No-Cook Vegetarian Yogurt Mango Cucumber Bon Appétit

Yield Makes about 2 cups

Number Of Ingredients 5

Ingredients

1/4 English hothouse cucumber, diced (about 1 cup)
1 mango, peeled, diced (about 1 cup)
1/4 cup plain yogurt
2 tablespoons thinly sliced fresh mint leaves
2 teaspoons honey

Steps:

Toss all ingredients in medium bowl to combine. (Raita can be prepared 1 day ahead. Cover and refrigerate.)

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